Favorite cookware

[Gina]

I have Farberwear pots and pans since I am married.. I do have a few with telfon coating also. The Farberwear seems to last forever, you can put them in dishwasher and all.

[DianaB]

I have a set of Lustre Craft by West Bend Company. I bought them years ago and they still look great. They are a VERY heavy stainless steel with a thick core on the bottom of the pans to transfer the heat evenly. They could really use some new knobs and handles and I have an order form from the company to replace them.

I recommend that you buy stainless steel too and buy the very best that you can afford. I would look for something with a thick bottom like I mentioned that mine have and you'll find that your heat will cook more evenly.

There are home parties that sell cookware and I know that they're expensive but they'll last you a lifetime. I can't remember the name of the company but maybe someone else will remember. A set of them will run about $2,000, I'm guessing.

As for cleaning stainless steel I get a cleaner called "Barkeepers Friend" or "Cameo Cleaner". You can find them at the grocery store or Wal-mart. They're kinda' like comet and they both work great.

[RLC12345678]

I have some pots and pans that we got for a wedding present, but I don't really like them. Food sticks to them too easily! I like THESE pots and pan!!!!

http://www.dillards.com/webapp/wcs/s...90487&R=HW-290

[khardy57]

The party cookware is Towncraft or Saladmaster. My mother has a set that has lasted forever.

I really thought about this after I posted previously and I find that when I use any sort of skillet, I pull out the old reliable cast iron. I have 4 or 5 that have been with me since I was 16.

[Marilyn]

Originally Posted by khardy57

The party cookware is Towncraft or Saladmaster. My mother has a set that has lasted forever.

I really thought about this after I posted previously and I find that when I use any sort of skillet, I pull out the old reliable cast iron. I have 4 or 5 that have been with me since I was 16.

I used to be really into cast iron skillets, and still have several. My husband even changed out the range top in a house we bought so that I could use my cast iron, but they don't go in the dishwasher, and they are sooo heavy. I truly love my stainless steel skillet that my daughters gave me last Christmas. It's a Chefmate 12" with a thick copper bottom. I think they bought it at Target, but because of the thick bottom, it cooks like cast iron and cleans really easy.

[DianaB]

Salad Master is what I was thinking of. I've never heard of Towncraft, but I'm sure that they're just as good.

To keep things from sticking to my stainless steel cookware I about always spray it with Pam cooking spray. I put mine in the dishwasher but there are certain things that won't come off in the dishwasher. Cleaning them is not any harder than any other pan.

I bought my cookware before I got married and have used it daily for the last 32 years and I'm sure that I'll still be using it the rest of my life. As in all things in life, you get what you pay for.

[Marilyn]

Originally Posted by RLC12345678

I have some pots and pans that we got for a wedding present, but I don't really like them. Food sticks to them too easily! I like THESE pots and pan!!!!

http://www.dillards.com/webapp/wcs/s...90487&R=HW-290

These may be fine, Rebecca, but they are aluminum with an "advanced release polymer". That's some kind of plastic. Again, they may be fine, and they may be safe, but I'd still stay with the stainless steel. Stainless is safe, durable, and you can use any kind of utensil with it.

Janet, my dishwasher gets my SS pots really clean and shiny (I do use JetDry in my machine). Believe me, I am all into not having to scrub. The key to SS cookware as DianaB stated is to get the kind with a thick clad bottom to evenly distribute the heat. If you have thin stainless steel cookware with a thin bottom, things will stick bad where the heat contacts the metal and will be very hard to clean. I have a couple of old stainless pots that have the thinner bottoms. We use them for things that use lots of water like boiling potatoes, steaming vegies, making soups. When things do stick, I just let them soak a little and us a stainless steel scouring pad (the kind with the little curls) and things come right off. The souring pad may lightly scratch the interior where you are scrubbing and give it a very fine brushed look, but who cares??

These are just my opinions based on years of cooking and also observing at the homes of friends and relatives. I'm really into kitchen stuff.